How to properly store olive oil at home

Conditions for storing olive oil

All beneficial properties and fatty acids are preserved in the first 2-3 weeks after spinning. At this point, the unfiltered oil has a characteristic greenish color. The product then begins to oxidize, changing color to amber.

Olive oil is protected from sunlight. When exposed to light, fats quickly break down and form toxins and carcinogenic compounds.

It is recommended to store fresh olive oil in hermetically sealed tin or glass containers at a temperature of +10...+25° and a humidity of 70%. Bottles and canisters are not simply closed, but sealed through a rubber O-ring. This eliminates the negative effects of oxygen, and the product lasts up to 2 years.

Types and benefits

In the Mediterranean it is highly revered; there are few dishes prepared without its addition. Olive oil has been used in our cooking relatively recently. Greece is the birthplace of oil, which can be divided into three types, differing in their beneficial properties and taste:

1. Olive oil. This is a refined product to which cold-pressed oil is added. Without a characteristic aroma and taste, it is often used for frying.
2. Fine virgin. The cold-pressed product is obtained from olives of not very good quality. The smell and taste are less pronounced, all beneficial properties are not preserved.
3. Extra virgin. This product is obtained from high quality fruits; it retains the healing properties, aroma and taste of fresh olives. The most expensive of the options listed above.

Everyone decides for themselves which type suits them best. For example, an unrefined product is suitable for salads, but for frying you need to take a refined one. Of course, the choice will largely depend on the financial capabilities of the buyer, since you will have to pay a lot for a natural product.

The oil has a delicate aroma, it is enriched with polyunsaturated acids, minerals, and vitamins. If you use the oil correctly and regularly, it will have a good effect on the human body:

1. glucose levels will decrease;
2. cholesterol plaques will be destroyed;
3. large vessels with small capillaries will be strengthened;
4. blood pressure normalizes;
5. the gastric mucosa will be protected from hydrochloric acid;
6. digestive function will improve;
7. metabolism will increase.

Many women moisturize their skin with such a useful product. It is not for nothing that it is included in the composition of many everyday creams and masks for body and hair care.

What are the shelf life

In unopened industrial packaging, the oil will be stored for 1-2 years without any damage to quality. Shelf life differs depending on the type of container, grade of product and storage conditions. In an unopened container, the duration is as follows:

• in dark glass – 2 years;
• in tin packaging – 1 year;

• refined and unrefined – 1 year;
• cold pressed – 2 years.

After opening, the product is usable for 3 months. Even if the manufacturer indicated longer periods.

Expiration date

Olive oil is not produced in Russia, so a separate GOST has not been developed for it . However, this imported product can be bottled and packaged on the territory of the Russian Federation, which means that GOST 32190-2013 and GOST 30623-2018 (methods for acceptance, selection and identification of falsification of vegetable oils) come into force.

In addition, according to the RF Government No. 720 dated June 16, 1997, the manufacturer is obliged to indicate the expiration date of the manufactured product.

On average, the period indicated on labels is 1 year. But there are 700 types of olives. The resulting oil differs in :

• color;
• taste;
• smell;
• production method;
• storage method;
• type of packaging.

Therefore, the shelf life of different types of oil will differ.

Rules for storing an open bottle

Once uncorked, the product is poured into a small container for quick use. The remains are tightly closed and stored in a dark, cool place. Draft beer is also stored under such conditions. After opening the package, it is best to pour the olive oil and store it in glass, but it is not recommended to use plastic. There are a few more nuances to organizing storage.

Fine:

• packaged in 250 g bottles;
• the container is dark brown with a wall thickness of 0.5-1 cm;
• containers are stored in the dark;
• temperature +15°.

Badly:

• after opening, the entire volume remained in a 3-liter canister;
• forgot to screw the bottle cap on;
• the container is stored warm and in the light;
• plastic box.

What bottle do you buy your olive oil in?

In bigIn small

In what container should you store olive oil?

After uncorking, the oil must be poured, regardless of what container the product was poured into at production. It is better to use a glass jar or bottle with a thin neck. If the glass is transparent, it must be darkened by wrapping it in foil, thick paper, or dark cloth.

In a narrow and thin bottle, a small area is in contact with air, which retains its beneficial properties longer. The bottle can be clay or porcelain. The optimal volume is 100-300 g.

Tin cans are not suitable for storage after opening. The metal oxidizes upon contact with air, and toxic compounds are formed in the contents. Plastic also negatively affects the composition. During long-term storage, especially when plastic is heated, its compounds react and pass into liquid, making it toxic and dangerous. You should also not store coconut oil in plastic or metal.

Storing olive oil after opening a large package is simple, but there are some nuances:

• after opening the package, check the quality by taste;
• poured into thick-walled narrow glass containers of 100-300 g;
• transparent bottles are wrapped in foil, parchment, cloth;

• tied with thread;
• put in a dark, cool place;
• Periodically check the safety of supplies.

Only containers made of thick, opaque glass and ceramic products are suitable for storing olive oil.

Temperature

The ideal temperature for oil is considered to be +10…+14°. At home, it is difficult to achieve such an indicator. But the product will be preserved well even at +22…+25°, if the right container and suitable place are chosen.

Where should it be stored?

The storage location is chosen to be cool and dark. Kitchen cabinets with closing doors are suitable. It is important to keep oil away from the stove and household heating appliances. It is ideal if the apartment has a separate storage room. Afraid of bright lighting and honey at home.

If there is no dark place, the packaging with the liquid is protected from light using improvised means. Cover with thick cloth and wrap in light-proof paper or foil.

Can it be stored in the refrigerator?

There is a widespread myth that olive oil should not be kept in the refrigerator. This is not entirely true. And if you are looking for an answer to the question: “Can olive oil be stored in the refrigerator?” - Definitely yes. Storage duration is 10-30 days.

Olive oil in glass or plastic bottles

When the temperature drops to +3...+6°, fatty acids crystallize, the wax combines into flakes and falls to the bottom as sediment, and the liquid itself thickens. When warm, the oil restores its original state of aggregation. The taste and properties remain unchanged.

The product can even be frozen in small portions. And if you freeze it in ice cube trays with the addition of aromatic herbs, the oil in this form will become an excellent seasoning for salads, soups and main courses.

If you freeze the entire bottle, once completely defrosted, the contents must be used within 24 hours.

Criteria for a quality product

The choice of oil depends on the purpose of its use in cooking . For fresh consumption, use a product marked Extra Virgin. This means that no chemicals were used to purify the raw materials during its production. The product is produced from fresh olives using manual or mechanical crushing.

Its smell is bright, rich, with fruity, tomato, herbal and even almond notes . Color varies from golden yellow to green. The variety of olives and the time of their harvest affect the shade of the product. The taste is bitter, slightly spicy. This oil is used to season salads, vegetable, fish and meat dishes, and soups.

For frying, use a product marked Refined olive oil . It undergoes repeated processing - refining - and is inferior in taste and beneficial properties to virgin oil. However, when heated to 220°C, it does not release carcinogens, since it does not contain phospholipids that are prone to oxidation. The aroma is weak, the color is golden, the taste is mild.

Some manufacturers mix Extra Virgin with Refined olive oil . This product is used for preparing fried, baked and stewed dishes. The composition of the product is indicated on the label and marked Virgin Olive Oil.

Pomace Olive oil made from pomace is on sale . The residues after pressing Extra Virgin are subjected to thermal and chemical treatment, after which no taste, odor, or nutrients remain in the oil. It is easy to understand which oil is in front of you based on the cost and composition indicated on the label. There is no benefit to the body from consuming such a product.

Advice. Place the bottle in the refrigerator for 15 minutes. Sediment and flakes indicate that the product has become thicker, which means you have high-quality oil.

Quality criteria:

1. Acidity . It indicates the percentage of fatty acids. The lower it is, the better the product. For Extra Virgin it is 0.8%, for Virgin Olive Oil it is no more than 2%.
2. Smell and taste . Tasting allows you to evaluate these qualities. The main indicator of product quality is a bitter aftertaste and a slight sore throat. The aroma should be rich and bright.
3. Texture . Real virgin oil is thick and viscous, and when rubbed into the skin, it is quickly absorbed, despite its fat content.
4. Information on the label . It indicates the country of origin and location of the spill (ideally they should match), the date of production, full details of the importing company with address and contact phone number. The IGP designation indicates that the collection and pressing were carried out in countries with strict product quality control procedures (Spain, Italy and Greece), but the purification and bottling took place in other countries. The DOP mark means that the oil has gone through all stages of production in one place.

How to recognize a low-quality product

Extra virgin olive oil oxidizes quickly and is the most expensive to produce . To reduce costs, unscrupulous manufacturers use a trick - they mix it with refined olive, sunflower, and rapeseed, which is why the final product does not have a pronounced aroma and is stored for more than 1 year.

A low-quality product is indicated by a rancid, sour smell, lack of slight bitterness and low price.

Interesting fact! Residents of hot countries use olive oil to protect their skin from ultraviolet radiation - mix it with lime juice and rub it on the body and face.

How to tell if the oil has gone bad

The products of some manufacturers are of poor quality from the very beginning. Under the “extra class” label they sell oil mixtures of olive with rapeseed, sunflower, corn and other oils. Be careful when choosing and purchasing.

A spoiled product has 4 main signs:

1. Rancidity. The smell gives off plasticine and pencils. The taste contains notes of rancid nuts. It feels too greasy on the tongue.
2. Mustiness. This oil was prepared in violation of technology. The olives sat for more than a week before being pressed and the fats oxidized. The smell exhibits “swampy” notes.
3. A wine-vinegar fragrance is obtained if the oily liquid has been in contact with air for a long time, and the irreversible fermentation process is activated.
4. Yellow. If the shade has changed from greenish to yellow, then the product cannot be used in its raw form. This oil is only allowed for frying.